Lemon Layer Cream Cheese Pie - cooking recipe

Ingredients

1 9 inch pie shell
Lemon Layer
2/3 cup sugar
2 tablespoons cornstarch
1 cup cold water
2 egg yolks
3 tablespoons lemon juice
1 tablespoon butter
2 teaspoons grated lemons, rind of
Cream Cheese Layer
1/3 cup sugar
1 (8 ounce) package cream cheese, softened
1 egg
Topping
1/2 cup whipped cream
1 tablespoon confectioners' sugar

Preparation

Heat oven to 375\u00b0F For lemon layer: In medium saucepan, combine 2/3 cup sugar and cornstarch; mix well.
Gradually add cold water, stirring constantly until blended.
In small bowl, beat egg yolks slightly; stir into sugar mixture in saucepan.
Cook over medium heat for 10 minutes or until mixture comes to a boil, stirring constantly.
Boil 1 minute.
Remove from heat.
Stir in lemon juice, butter and lemon peel; blend well.
For cream cheese layer: In small bowl, combine 1/3 cup sugar and cream cheese; beat until smooth.
Add egg; blend well.
Spoon and spread cream cheese mixture in prepared crust.
Spoon lemon mixture over cream cheese mixture; spread carefully to cover.
Bake at 375\u00b0F for 35 to 40 minutes or until crust is golden brown.
(Center will not be set.) Cool 30 minutes.
Refrigerate 1 1/2 hours or until completely chilled.
Whip cream and sweeten it to taste.
Serve pie topped with whipped cream.
Store in refrigerator.